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Oct 8, 2009 07:11 PM

Knife-shaved noodles 刀削面 dāo xiāo miàn

I know a stall in Golden Mall serves it in soup.
As do Sheng Wang, Super Taste and Tasty Hand-Pulled Noodles in Manhattan..
Not to mention Wong Wong in Sunset Park (soup and pan fried).

Where else can it be found?
Bonus points if it is served pan fried!

And for the long shot, are there any sightings of cat's ear (māo ěr duǒ 貓耳朵)?

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  1. Joe, there is a restaurant in the Flushing Mall that makes hand-pulled noodles as well as knife shaved noodles. When you enter the mall, It's actually before the entire food court area. It's on the right. I haven't been to the Flushing Mall for quite some time, but the last time I was there the restaurant was still open. I'm not sure what the English name is though. Very tasty.

    I just recently tried Arirang in Koreatown (Manhattan) and they make their own noodles as well as "dough flakes". They taste like dumpling skins and were pretty delicious. They were a little slippery with the metal chopsticks, but I really enjoyed the chicken soup. It was very brothy.

    1. Lanzou Hand Pulled Noodles at 144 E. Broadway in Manhattan.

      The stall in Flushing Mall makes pan friend noodles.

      14 Replies
      1. re: MahatmaKanejeeves

        Have they changed owners/menus? As Teresa noted, there is one vendor on the far right side as you enter from 39th Avenue that sells both Knife-Cut Noodles and Hand-Pulled Noodles. They were there last month when I was there.

        1. re: scoopG

          basically any of the hand pulled noodle places will serve dao xiao mian b/c its simply them using a knife to cut it up vs hand pulling it

          although i haven't really seen any other versions of it, ive actually had it in zha jiang mian before

          scoopG - i dont think its changed owners

          1. re: Lau

            Then that Flushing stall is serving both - and not pan fried noodles. The only noodle joint in Manhattan that I've seen serving knife-cut noodles is on Eldridge Street - kiddie corner from Super Taste and in a basement.

              1. re: scoopG

                i think they maybe the only ones advertising it, but i know the others make it b/c ive ordered it at supertaste and ive seen other people order it most of the other handpulled noodle places

                personally i prefer the handpulled noodles, so its not something i actively look for really

                1. re: scoopG

                  The menu of the Flushing stall has a pan fried noodles category in English. I don't know if they changed ownership and menu. I was there for Temple Snacks and Korean dumplings recently.

                2. re: Lau

                  Are "knife-cut" noodles the same as "knife-shaved" noodles...a.k.a "knife-peeled" noodles? I've had the sauteed "knife-peeled" noodles at Tasty Hand-Pulled Noodles on Doyers St. in Manhattan. They were wide and flat ribbons (about an inch wide) with irregular, almost rippled, edges -- from the back and forth shaving motion. The texture was a lot firmer than I was expecting -- almost similar to the sliced rice cakes (leng go) that you see at Shanghai restaurants. Does anyone know if these knife-peeled noodles are 100% wheat flour?

                  FYI - I wasn't a fan of the way this place sauteed the noodles. They were really bland and wet -- like poorly executed takeout lo-mein noodles. I'll have to try them in soup next time, which I imagine would give them a silkier texture.

                  1. re: BklynBlaise

                    Yep, they're all the same. Some cut them wide while others (like Wong Wong) cut them to be about 1/2 an inch. Unfortunately, most of the "pan-fried" versions don't really seem to be fried much at all. Alas, I like a bit of charring and crispiness on my noodles.

                    Tangentially, I had a bowl of soo jae bi in chicken soup at the Flushing Arirang last night (is it related to the one mentioned by teresa above?). It's the Korean place next to Hunan House. The noodles were broad and chewy. At first I thought they were knife-cut. But I think they're actually hand torn, like the noodles they have at the lamb noodle place or the biang biang mian at the Xi'an stall. The chicken soup was quite rich. No surprise since they're samgyetang specialists. Their cabbage and radish kimchi are also very good. there is copious amounts of garlic in everything to ensure that your cardiovascular system remains sound. Very friendly proprietress who inquired where I was from and displayed shock at my admission of liking their food.

                    137-38 Northern Blvd, Queens, NY 11354

                    1. re: Joe MacBu

                      yeah its the sister restaurant i believe. also they are hand torn, i've never seen them cut by a knife (i've had it many times at many places in ny, la and korea)

                      1. re: Joe MacBu

                        If you get the kal gook su at Arirang, those will be knife cut noodles. "Kal" means knife and "gook su" means noodles.

                      2. re: BklynBlaise

                        Yes, the 削 Xiao1 means scrape off, pare away, cut or shave.

                        1. re: scoopG

                          sorry i was thinking of the soo je bee not the noodles at arirang, soo je bee is hand torn...i just realized you were talking about the noodles

                3. When I last went, you could get soup noodles. I got the wonton noodle soup. They also have pretty good dumplings. I guess it's time to go back to Flushing to see if this stall is gone :(

                  1 Reply
                  1. re: teresa

                    I just went to the Flushing Mall on Saturday and confirmed that the knife shaved noodles place is still open. It's before the actual food court (main level) to the right. They still have dumplings and soup noodles.